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Title: African Peanut Soup

2 lbs. ripe Roma tomatoes, chopped
2 - onions, chopped
6 - cloves garlic, chopped
2 T olive oil
5 C water
1 - can tomato sauce (8 oz.)
1/2 C fresh mint leaves, minced
1 T chili powder
2 t ground cumin
1 3/4 t salt
1/8 t crushed red pepper flakes
2 C finely chopped Swiss chard or spinach
3/4 C chunky peanut butter
1/4 C crushed roasted peanuts

Combine the tomatoes, onions, garlic, and olive oil in a large stockpot and cook and stir over high heat for about 5 minutes, or until the tomatoes are softened and the onions are transparent. Turn the heat down to a simmer.

Add the water, tomato sauce, 3 tablespoons of the mint leaves, chili powder, cumin, salt, and red pepper flakes and simmer for 10-12 minutes.

Add the Swiss chard and peanut butter and cook 3-4 minutes, stirring constantly to distribute the peanut butter. The soup will thicken slightly.

Spoon into bowls and garnish with the remaining mint leaves and the crushed peanuts.

From Nut Gourmet
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